Pumpkin and sausage lasagna

Preparation

1. 1
   Step 1

   Peel and slice 500 g of pumpkin.

2. 2
   Step 2

   Grill the pumpkin slices on both sides.

3. 3
   Step 3

   Season the grilled pumpkin with salt and oil to taste.

4. 4
   Step 4

   Remove the casing from 300 g of sausages and crumble them.

5. 5
   Step 5

   Brown the sausages in a pan with oil to taste and 1 clove of garlic for 600 seconds.

   Timer · 10 min
6. 6
   Step 6

   Deglaze with 1 small cup of white wine and add salt to taste.

7. 7
   Step 7

   Blanch 250 g of lasagna sheets in salted water with oil to taste.

8. 8
   Step 8

   Dry the lasagna sheets on a clean cloth.

9. 9
   Step 9

   Spread a thin layer of 400 g of béchamel sauce on the bottom of a baking dish.

10. 10
    Step 10

    Arrange a layer of lasagna sheets, cover with béchamel sauce, pumpkin, 300 g of sliced mozzarella, and sausage.

11. 11
    Step 11

    Repeat the layers until all ingredients are used up.

12. 12
    Step 12

    Finish with a layer of lasagna sheets, béchamel sauce, and a sprinkling of grated Parmesan cheese to taste.

13. 13
    Step 13

    Bake at 180°C for 1800 seconds.

    Timer · 30 min